Savory Grits with Sauteed Mushrooms and Spinach

🧂 Ingredients

• For the Grits:
• ½ cup stone-ground grits
• 2 cups water or vegetable broth
• ¼ cup unsweetened almond milk

  or any plant-based milk
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• For the Sautéed Mushrooms and Spinach:
• 1 cup mushrooms

  sliced (such as cremini or button mushrooms)
• 2 cups fresh spinach

  chopped
• 1 clove garlic

  minced
• 1 tablespoon balsamic vinegar
• salt and pepper to taste

Instructions

• 1 Cook the Grits: In a saucepan, bring the water or vegetable broth to a boil.
  Gradually whisk in the grits, reducing the heat to low. Cook, stirring
  frequently, for about 15-20 minutes or until the grits are creamy and thickened.
  Stir in the almond milk, nutritional yeast, salt, and pepper. Keep warm.
• 2 Sauté the Mushrooms: While the grits are cooking, heat a skillet over medium
  heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring
  occasionally, until they release their moisture and start to brown.
• 3 Add Spinach and Garlic: Add the minced garlic to the skillet with the mushrooms
  and sauté for another minute until fragrant. Add the chopped spinach and
  balsamic vinegar, cooking until the spinach is wilted. Season with salt and
  pepper to taste.
• 4 Assemble the Bowls: Divide the cooked grits between two bowls. Top each bowl
  with the sautéed mushrooms and spinach.
• 5 Serve: Enjoy the breakfast bowl warm, optionally garnished with additional
  nutritional yeast or a sprinkle of fresh herbs for extra flavor.

Nutrition Info